J/SHS

TLE/TVL – HE (BREAD and

PASTRY PRODUCTION)
Activity Sheet -Quarter 2 -MELC 4
Prepare and Present Gateaux Tortes and
Cakes
REGION VI – WESTERN VISAYAS
TLE/TVL – HE (Bread and Pastry Production)
Activity Sheet No. 4
First Edition, 2020

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.

This Learning Activity Sheet is developed by DepEd Region 6 – Western

Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may

be reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TLE/TVL – HE (Bread and Pastry Production)

Activity Sheet

Writer: Olivia C. Padernal

Editors: Leslie B.Matarong
Ronalyn C. Ravina
Division Quality Assurance Team:
Jojery V. Dionaldo
Salvacion D. Enso
Marlon C. Dublin
Division of Sagay City Management Team:
Arlene G. Bermejo
Nenita P. Gamao
Jojery V. Dionaldo
Marlon C. Dublin

Regional Management Team:

Ma. Gemma M. Ledesma
Dr. Josilyn S. Solana
Dr. Elena P. Gonzaga
Mr. Donald T. Genine
April C. Velez
Remia D. Manajero
 Introductory Message
Welcome to TLE/TVL- HE (Bread and Pastry Production)!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Sagay City and DepEd Regional Office VI-Western Visayas
through the Curriculum and Learning Management Division (CLMD). This is
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

For learning facilitator:

The TLE/TVL - HE (Bread and Pastry Production) Activity Sheet will help
you facilitate the teaching-learning activities specified in each Most Essential
Learning Competency (MELC) with minimal or no face-to-face encounter between
you and learner. This will be made available to the learners with the references/links
to ease the independent learning.

For the learner:

The TLE/TVL - HE (Bread and Pastry Production) Activity Sheet is developed

to help you continue learning even if you are not in school. This learning material
provides you with meaningful and engaging activities for independent learning. Being an
active learner, carefully read and understand the instructions then perform the
activities and answer the assessments. This will be returned to your facilitator on the
agreed schedule.
 Quarter 0 - Week 4

Learning Activity Sheet (LAS) No. 4

Name of Learner: ___________________________________________________________

Grade & Section: __________________________________ Date: __________________

TLE/TVL - HE (BREAD AND PASTRY PRODUCTION) ACTIVITY SHEET

Prepare and Present Gateaux Tortes and Cakes (TC)

I. Learning Competency

LO 5.Present cakes(TLE_HEBP9- 12TC-IIIa-f-10)

5.1 Maintain product freshness, appearances and eating qualities and mark
cake or cut controlled portion to minimize wastage in accordance with the
established standards and procedures and customer preferences

II. Background Information for Learners

It is important to learn how to plate cakes properly. Pastry chefs in restaurants
spend a lot of their time to plate desserts so that they look as good as they taste.

Keeping Cakes Fresh and Flavorful

To keep cakes at the peak of their flavor and quality

 Store when completely cooled. Cakes with frostings or fillings containing dairy
products should be refrigerated.
 Store under cake cover or large bowl. If a cake has a fluffy cooked frosting, insert a
knife handle under an edge of the cake cover so it isn’t airtight. The frosting can be
totally absorbed by the cake whenstored in an airtight container.
 Freeze unfrosted cakes. For unfrosted butter cakes, cool completely, wrap in heavy-
duty foil and freeze. Foam cakes may be frozen in the pan to prevent crushing.
Cover tightly and freeze. Unfrosted cakes may be stored in the freezer up to 6
months.
 Freeze cakes with buttercream frosting. Frosted cakes can be frozen in a tightly
covered plastic container. Or, place cake in freezer until frosting is frozen. Then
wrap tightly in plastic wrap or foil and freeze up to 3 months. Cooked, boiled or fruit
frostings and fillings don’t freeze as well. Place layer cakes in a box or cake
container to prevent crushing, then wrap the box in foil or plastic wrap before
freezing. Foam cakes may be filled or frosted with whipped cream or whipped
topping before freezing. Frosted cakes may be stored in the freezer up to 3 months.
 Thaw cakes at room temperature. Thaw unfrosted cakes covered and frosted cakes
loosely covered for 2 to 3 hours at room temperature.
 PRESENTING AND PLATING CAKES
Tips on how to plate and present cakes
1. Be creative with color. A splash of color can bring your desserts to life. A dark
chocolate cake can go from a brown lump to an artful concoction when garnished
with vibrant berries; a lemon tart goes from a fairly monotone palette to lively and
lovely when presented with the contrast of a violet flower and marbled raspberry
coulis.
2. Combine textures. Adding different textures to the plate adds excitement to the
visual appeal of cake. Different textures excite the senses, giving an anticipatory
sense of the taste pleasures to come.
3. Compose your plate. There are many ways to compose a plate. Consider the plate
as if it were a blank canvas or as if you were composing the frame for photograph.
What would fill the space in an interesting way?
4. Consider the vessel. It may seem like common sense, but consider the experience
of eating the dessert when you choose the type of plate.
5. Contrast temperatures. There’s nothing like pairing a slice of perfectly prepared
cake with a cool slice of ice cream. Combining temperatures can be a beautiful
thing, but your plating does require some consideration. Do not put your dessert on
a hot plate. A slightly chilled plate may be helpful when plating cold desserts,
whereas room temperature will do just fine for most cakes or pies.
6. Let it be dramatic. Have a little fun with your cake. Employ tricks to add some
magic to presentation.
7. Don’t make it too tall or wobbly. A slice of layer cake looks fantastic standing up on
a plate. But if it’s too tall, there’s a strong chance of it toppling over even on a short
journey to where it is being served.
8. Garnish with care. Keep in mind how the garnish will function on the finished plate.
9. Be consistent. When plating cakes, be consistent in your design and in serving
size. It can be confusing to see different presentation on each plate, and nobody
likes looking over to the plate across the table and seeing a serving double the
size.
 Importance of Portion Control
1. It provides the correct serving size to meet the nutritional needs.
2. It helps control costs.
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size

Methods of Portion Control

• Cutting – a method of dividing food into uniform pieces before it is placed on the
serving line. Examples: sheet cakes, rolls, or brownies
• Weighing – a method that makes use of a food scale to create portions based on
weight.
• Measuring - a method of portioning food on the serving line that involves the use
of scoops or ladles.
• Counting - name or list (the units of a group or collection) one by one in order to
determine the total number.

Suggestions for Controlling Portions

1. Follow the recipes accurately when measuring and weighing ingredients.
2. Be sure the servers know the planned portion size for each baked products to be
served.
3. Prepare a sample tray or plate before serving to visualize the amount to serve.
4. Use the correct type and the correct size portion control tool for each food item.

III. Accompanying DepEd Textbook and Educational Sites

Retrieved on November 18, 2020 at http:// www. plated dessert

Arcos Cristeta, Kong S. Anecita, et. al. First Edition 2016. Philippine Home Economics
Baking Basics.Bread and Pastry – Technical-Vocational-Livelihood Track Manual,
pp. 130 – 133,179 -183. Quezon City: Sunshine Interlinks Publishing House, Inc.

IV. Activity Proper

1. General Directions: Follow carefully the directions. Use separate sheet of paper in
answering the activity.

Activity 1
Collect pictures or videos showing different styles of plating and presenting a
dessert. Note down the characteristics/styles that attracts you most and apply it in
your own presentation.
 Your output will be rated using the Scoring Rubric below:

SCORE CRITERIA
Done creatively and neatly showing very good relevance to the
5 given topic.
Done creatively and neatly showing good relevance to the given
4
topic.
Done creatively and neatly showing less relevance to the given
3
topic.

V. Reflection

1. Is it important to plate the cake before serving? Why?

Answer Key:

A. 9 F. 3
B. 7 G. 5
C. 1 H. 6
D. 2 I. 10
E. 4 J. 8